For the best results, make sure you caramelise the cauliflower very well in this recipe. Serve this dish with as much dried chilli as you like.

Ingredients

70 ml olive oil

½ Spanish onion, thinly sliced

2 garlic cloves, finely chopped

5 anchovy fillets

30 gm butter, coarsely chopped

600 gm cauliflower florets, sliced

½ cup coarsely chopped flat-leaf parsley

Finely grated rind and juice of 1 lemon

1½ tsp dried chilli flakes, plus extra to serve

400 gm dried strozzapreti

To serve: finely grated pecorino pepato

Method

Main

1

Heat oil in a large frying pan over medium-high heat, add onion and garlic and sauté until tender and golden (6-7 minutes). Add anchovy, breaking fillets up with the back of a wooden spoon, and sauté until dissolved (1 minute). Add butter and cauliflower and sauté until very caramelised and tender (8-10 minutes). Add parsley, lemon rind, juice and chilli, season to taste and keep warm.